Description
Crispy baked potato skins loaded with melted cheddar cheese, crispy bacon, sour cream, and green onions. A perfect savory appetizer or game day snack with a satisfying combination of textures and flavors.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Seasoning & Oil
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings
- 1 cup shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 1/2 cup sour cream
- 2 tablespoons chopped green onions
Instructions
- Preheat and prepare potatoes: Preheat your oven to 400°F. Scrub the potatoes clean and dry them thoroughly. Poke each potato a few times with a fork to allow steam to escape during baking.
- Bake potatoes: Place the prepared potatoes directly on the oven rack and bake for 45 to 50 minutes until they are tender when pierced with a fork. Remove from oven and let cool slightly.
- Hollow potatoes: Cut each potato in half lengthwise. Carefully scoop out the flesh, leaving a 1/4 inch thick layer of potato inside each skin. Reserve the scooped-out potato for another use.
- Season and crisp skins: Brush both sides of the potato skins with olive oil and season with salt and pepper. Arrange the skins skin-side down on a baking sheet. Bake for 10 minutes, then flip and bake for an additional 5 to 7 minutes until the skins are crisp.
- Add toppings and bake: Flip the potato skins back right-side up. Fill each with shredded cheddar cheese and crumbled bacon. Return to the oven and bake for 5 to 7 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Remove from the oven and top each potato skin with a dollop of sour cream and sprinkle with chopped green onions. Serve warm immediately for best flavor and texture.
Notes
- Potato skins can be prepped and refrigerated before the final bake for convenience.
- Try substituting cheddar cheese with Monterey Jack or pepper jack for a different flavor.
- Serve with ranch dressing, salsa, or guacamole for added dips.
